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Tuesday, 23 September 2014

Hello everyone, today I got you all a very easy and quick to bake recipe of whole wheat and oats biscuits. They are almost like Digestive biscuits or the graham crackers. I am relocating from London to India in a week, hence quite busy in winding up everything. This is the reason that frequency of my posts have become less.

Had very few ingredients left in my pantry, not doing much of cooking and trying to use all the leftovers. Baked these crunchy biscuits, which have a very nice flavour. They are mildly sweet and buttery. You can use them for making cheesecakes even. I saw this kind of recipe on YouTube by Steve Owen and adored it too much. So without wasting much of the time, here is the recipe with a video.

Video Recipe Link :

Ingredients :

Whole wheat flour : 3/4 cup

Coarse oat flour : 3/4 cup (Grind quick cooking rolled oats)

Brown sugar : 1/2 cup (tightly packed)

Butter : 60 gms (I have used salted butter. You can use unsalted even, just add a pinch of salt)

Baking Soda : 1/2 tsp

Milk : 2-3 tbsps

Method :

In a mixing bowl, take both the flours, sugar, baking soda and mix well.

Now add in the room temperature butter and mix it with your fingers. You will get a bread crumb kind of a texture.

Now add a couple of tbsps of milk and try to form a dough. Don't overwork with it.

Cover the dough with a cling wrap and keep it in the refrigerator for 10-15 minutes. Doing this will make the dough workable and you can easily roll it.

Take the dough out and roll it thin (approx 1/4 cm) and cut it into desired shapes. I might be a little difficult to roll it as it might tier but no need to worry, just accumulate with your palms and roll.

Place them on a baking tray lined with Baking paper/silicon mat.

Bake them into a preheated oven at 180°C for 15-18 minutes (depending on the oven). Mine were done for exactly 17 minutes and also for a nice golden colour I kept them on broil for 30 secs.

Place them on a cooling rack and let them cool completely. Store in an air tight container.

Enjoy with tea or coffee or Just make some cheese cake :)Please do
share your experiences and feedback with me in the below section of
comments or on my Facebook page. I too have a You Tube channel please do
visit for all the video recipes. All the links mentioned below :)

Saturday, 13 September 2014

Hello everyone today I have got you all a very simple yet droolworthy recipe of lemon crinkle cookies. They are just melt in mouth and I am pretty sure that you guys are going to fall in love with them just like me. The cookie dough balls are coated with icing sugar and then baked. They get cracks while baking which give them a very beautiful look, hence called as crinkle cookies.

They are basically a cross between a cake and a cookie as they are quite soft and moist but at the same time have a nice crunch like a cookie. Lemon is a king here as it gives a very delicious kick to the sweet cookies. People do add lemon essence to them but I prefer to add fresh lemon zest and fresh lemon juice, which I find to be sufficient enough. Cherry on the cake, its an eggless version with no changes in the taste. You can always add some cardamom powder too but I feel like keeping it Just Lemony :))))

So let's quickly run through the ingredients following the method.

Step by step Video Link :

Ingredients :

All purpose flour or Maida : 1 cup

Sugar : 1/2 cup

Unsalted Butter : 70 gms

Baking Powder : 1 tsp

Salt : 1/4 tsp

Fresh Lime juice : 1 1/2 tbsps + 1/2 tsp

Lemon zest : 1/2 tbsp

Milk : 1/4 cup

Powdered sugar : 1/4 cup

Yellow food colour : few drops (completely optional)

Method :

Make the buttermilk : Mix milk (at room temperature) and 1/2 tsp of lime juice, keep aside for 5-7 minutes. You will see that it has curdled a little that means your buttermilk is ready.

Now in a mixing bowl add in the butter and sugar, beat well unless light and fluffy. Then add lemon juice (1 1/2 tbsps), buttermilk and lemon zest, beat again and mix well.

In another bowl mix in the dry ingredients - flour, salt, baking powder.

Fold in the dry mixture into the wet mixture and try to make a dough. The dough will be very soft as shown in the video. If you feel like its too liquidy then add a couple of tbsps of dry flour (but not more than that), this won't effect the texture.

Now keep the dough into the refrigerator for 10-15 minutes. This will make the dough a bit workable.

Divide the dough into equal portions, I used a ice cream scooper to make them of equal size. Roll in between your palms to make them smooth and finally coat them powdered sugar. Keep the balls in the refrigerator again for 10 minutes and recoat them with powdered sugar.

Bake them in a preheated oven at 180°C for 12-15 minutes depending on the oven. Mine were done in exactly 13 minutes.

Let them sit on the baking tray for 10 minutes and then transfer them on to a cooling rack. Let them completely cool and store in an airtight container.

Enjoy!

Please do
share your experiences and feedback with me in the below section of
comments or on my Facebook page. I too have a You Tube channel please do
visit for all the video recipes. All the links mentioned below :)